3 Swips per serving
This recipe will take you 30 minutes
Serves 2
- 4 level tbsp teriyaki sauce
- 1 tbsp soy sauce
- 4 spring onions, roughly chopped
- 2 tbsp rice wine vinegar or cider vinegar
- 300g skinless and boneless chicken mini fillets
- 200g exotic or chestnut mushrooms
- 1 cal cooking spray*
- 2 pak choi, roughly chopped
- 250g frozen soya beans (edamame)
- 2 level tsp sesame seeds
- 2 medium carrots, peeled and shredded lengthways
- ½ small pack fresh mint, leaves picked
- Lime wedges, to serve
- *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.
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